I had some jumbo heirloom tomatoes that were almost too juicy to make into a sandwich as planned so I was on the lookout for fresh tomato recipes when I was writing up and indexing some of the book. I came across this Baked Tarragon Cod that used fresh tomatoes and tarragon. I wonder if some herbs were more popular years ago. Chervil and tarragon were both in this book and I never see them in even more fancy grocery stores. Maybe a farmers market but often I have to grow my own.
I ended up changing this recipe by making it into a full meal by adding pasta. I didn’t feel like it added anything flavor or texture-wise to bake the fish I kept it all on the stovetop so adding pasta instead of making a side dish made the most sense to me. I felt like I kept the spirit of the original dish–cod is not a flavorful fish but it really does absorb the flavors of the fresh herbs and juicy tomatoes.
I also added fresh pineapple sage because I have a ton growing in my yard but adding more tarragon or even just fresh parsley would work. It was a really, fresh, herby dish. Perfect for the end of tomato season.
Herbed Tomato-Cod Pasta
Ingredients
- 3 big tomatoes, chopped about 3 cups
- 3 cloves garlic, minced
- 1 onion, diced
- ¾ lb cod filets
- 1-2 tablespoons minced tarragon
- ½ teaspoon paprika
- 1 tablespoon herbs d’province
- handful pineapple sage, chopped
- salt
- freshly ground black pepper
- 16 oz bucatini cooked to package directions
Instructions
- Sauté the onion, garlic and tomato until fragrant and the tomatoes release their juices. Add the cod and spices. Sauté until the mixture reduces and the cod is fully cooked and flaked, about 10 minutes.
- Toss with hot pasta and serve.
adapted from Baked Tarragon Cod from the Horatio Street Association Cookbook, Greenwich Village, New York City 1986 (unnamed contributor)
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